Strawberry-Melon Soup with Ginger Melon Balls

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 40 mins
  • Cook: 5 mins
  • Chill: overnight

Strawberry-Melon Soup with Ginger Melon Balls

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Directions

  1. Using a small melon baller, scoop the cantaloupe and the honeydew into balls or use a knife to cut melons into cubes. You should have about 4 cups cantaloupe pieces and 2 cups honeydew pieces. Set melon pieces aside.
  2. In a small saucepan combine pineapple juice, sugar, and ginger. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, over medium heat for 5 to 7 minutes or until the mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces. Cover and chill overnight.
  3. Meanwhile, in a large bowl stir together sour cream and yogurt; set aside. In a blender or food processor, blend or process strawberries until smooth; add to sour cream mixture. Cover and blend or process remaining 2 cups cantaloupe pieces until smooth. Add pureed melon and the milk to strawberry mixture; stir to combine. Cover and chill overnight.
  4. To serve, drain melon pieces, reserving syrup. Stir reserved syrup into the chilled soup. Ladle soup into bowls; top with melon pieces. If desired, garnish with mint leaves.
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Nutrition Facts (Strawberry-Melon Soup with Ginger Melon Balls)

  • Per serving:
  • 198 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 2 g monounsaturated fat ),
  • 21 mg chol. ,
  • 78 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 27 g sugar ,
  • 5 g pro.
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